„Vegan Mung Bean Omelette“

An omelette is a fine little something. So treat yourself! By the way, I got the peeled mung beans (mung dal / yellow lentils) at an Asian grocery store . Don’t forget to soak them in time!

For 2 omelettes:

100g peeled mung beans (preferably soaked in water overnight but for at least for 4 hours. Rinse well with clear water)

1 small red onion

50g button mushrooms

1/4 red bell pepper

150ml plant-based milk (unsweetened)

1 tbsp nutritional yeast (nooch)

1 tsp Kala Namak

1/2 tsp garlic powder

1/4 tsp paprika powder

1/2 tsp turmeric powder

Salt pepper

To fry:

vegan butter

For garnish:

Lettuce, tomato, cucumber, cress, etc., whatever garnish you like.

Preparation:

1. Peel and finely dice the onion, dab the mushrooms clean and cut into fine slices, deseed the bell pepper and dice as well.
2. Finely blend the soaked and washed mung beans with the plant-based milk, nooch, kala namak, garlic powder, paprika powder and turmeric powder as well as salt and pepper in a blender.
3. Heat vegan butter in a pan and sauté half of the sliced onions, mushrooms, and bell pepper for 1-2 minutes.
4. Then pour over half of the omelette mixture from the blender. Allow the mixture to set over medium heat for 4-5 minutes. When the surface is no longer liquid, it can be turned.
5. Fry the other side and repeat steps 3-4 for the second omelette.
6. Serve with the garnish of your choice and enjoy warm